This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. —Lorraine Robinson, Stony Plain, Alberta
Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
This torte signals springtime at Audrey Groe's Lake Mills, Iowa home. "Our 40-year-old rhubarb plants provide the filling, and they're always ready first thing in spring." she relates. "So it's a family tradition to bake it."—Audrey Groe, Lake Mills, Iowa
My great-aunt gave me this recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping!
This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and eye appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire
“At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. “And, this is one of her best desserts.”
A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipe…or seconds! —Maryls Haber, White, South Dakota